Separator.



0. SELG. SEPARATOR.

APPLICATION FILED SEPT.24.1906.

PATENTED MAR. 5, 1907.

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UNITED sTArns OTTO SELG, OF NEW YORK, N. Y.

SEPARATOFE.

I no. 846,060.

Specification of Letters Patent.

Patented March 5, 1907.

Application filed September 24, 1906. Serial No. 336,031.

To a/ZZ whom it may concern:

Be it known that I, OTTO SELG, a citizen of the United States, residingat New York city, Brooklyn, county of Kings, State of New York, haveinvented new and useful Improvements in Separators, of which thefollowing is a specification.

This invention relates to an improved apparatus for separating heavierfrom lighter particles by utilizing the difference in their specificgravity.

The apparatus is designed more particularly for enabling brewers toseparate the heavy active yeast-cells from the lighter and dead cells,but' may also be used for other purposes.

In the accompanying drawings, Figure 1 is a longitudinal section of myimproved separater, Fig. 2, a cross-section on line 2 2, Fig. 1; Fig. 3,a crosssection on line 3 3, Fig. 1 Fig. 4, a detail of a modification ofthe false lfiottom; and Fig. 5, a section on line 5 5,

The cylindrical body of the separator has a tapering base 11, into whichenters a pipe or nipple 12, controlled by cook 13. Axially throughvessel 10 extends an overflow or outlet pipe 14, which passes through astufling-boX- of base 11 and is vertically movable within the vessel. Atrough 16, provided with radial ducts 17 and a central nozzle 18, isremovably secured to the mouth of pipe 14 by fitting said nozzle intothe pipe. The lower or outlet end of pipe 14 is controlled by a cook 19.

Above the coniform base 11 shell 10 contains an open false bottom 20,arranged below the upper or inlet end of pipe 14. This bottom may beheld to its seat by a spider 21 and is provided witha reinforcing-ring22-. The false bottom 20 is corrugated, being provided with a series ofsloping ridges 23 and openings 24 in the furrows between said ridges ofsuch a width as to allow the ready passage of the yeast-cells. As shownin Figs. 1 and 3, the ridges 23 are made in the form of concentricrings, while the openings 24 are made in the form of interveningconcentric slots. The rings are connected to each other byradially-extending webs 25, the whole being reinforced by a cruciformsupport 26, arranged below such webs and riveted thereto, as shown.Vessel 10 is further provided with an observation-glass 27, along whichmoves a pointer 34 of trough 16. The cover 28 of vessel 10 has a pivotedbail 29, which may be locked to the vessel by the usual hinge-bolt 30and nut 31. In Figs. 4 and 5 the false bottom is shown to be composed ofa number of straight parallel ridges 32 with intervening perforations33.

In using the apparatus for washing yeast the m erflow-pipe 14 isadjusted so that the trough 16 will assume the l vel desired. Thebrewers yeast as obtained from the fermenting-tub is poured into vessel10, the cover 28 isclose'd, and a washing medium under pressuresuch aswater, beer, &c. is admitted into vessel 10 through nipple 12. Thiswashing medium rising slowly and continuously through the perforationsof the false bottom will effectively loosen the yeast and the variousparticles contained therein, the formation of any stagnant or dead poolsbe ing prevented by the sloping sides of ridges 23. By means of theperforated false bottom the washing medium, entering through nipple 12,is distributed to uniformly rise in all parts of vessel 10, while thefalse bottom fiuthermore prevents any whirling or gymtory movement ofthe washing medium. By the loosening process above described the lightand useless yeast-cells will be raised to the mouth of the overflow andwill be discharged throughtrough 16, nozzle 18, and pipe 14, while theheavier active cells will remain near the bottom. To insure a proper andreliable operation, the velocity of the inflowing washing medium must beso regulated by cook 13 that the weight of the heavy yeast-cells exceedsthe lifting power of the washing medium. In this way the heavy activecells are prevented from being raised by the washing medium, but willcollect by subsidence on tapering base 11. The inactive cells, on theother hand, are raised by the washing medium to be discharged togetherwith the same out of pipe 14. When the matter discharged through pipe 14is clear, the supply of the washing medium through nipple 12 isdiscontinued, and the contents of vessel 10 are allowed to settle, sothat the water will separate from the yeast. Pipe 14 is now lowered tobring trough 16 into a horizontal plane with the surface of the yeast,so that all water standing above the same will run oil through saidpipe. Finally the separated yeast is either discharged directly throughnipple 12, or it is diluted with beer before being so discharged.

1 claim 1. In a separator, a shell having a tapering base and astuffingbox, combined with an I sloping ridges and intervening'openings,an

open false bottom, an inlet-pipe entering the base below said bottom,and a verticallymovable outlet-pipe extending through the vessel andengaging the stufiing-box, su bstantially as specified.

2. A separator provided with a bottom having a series of sloping ridges,and openings in the furrows between said ridges, substantially asspecified.

3. In a separator, a shell, combined with an inolosed false bottomhaving a series of sloping ridges and intervening openings, and with aninlet below said bottom and an outlet above said bottom, substantiallyas speci fied.

4. In a separator, a shell having a tapering base, combined with a falsebottom having inlet-pipe below said bottom, and a verticallymovableoutlet-pipe extending above said bottom, substantially as specified.

5. In a separator, a shell, combined with an inolosed false bottomhaving a series of ridges and intervening openings, an inlet below saidbottom, an adjustable outlet-pipe extending above said bottom, and atrough connected to the upper end of said pipe, substantiall y asspecified.

Signed by me at New York city, (Manhattan,) New York, this 21st day ofSeptember,

OTTO SELG. Witnesses FRANK v. BRIESEN, WILLIAM 801mm.

